For children who like to eat with their hands and do not like to be chased and fed, a variety of nutritious cakes are a particularly suitable choice.
Especially at breakfast, the time was rushed, and if you take the time to prepare, it is really passive. Even if the first practice is not skilled and slow, you can also make a refrigerator refrigeration one night in advance, and the next day when the pot is hot, you can eat it immediately!
The 5 small cakes shared today are all done in one pan, and success once can make the confidence of novices double!
01/ Vegetarian three fresh fried buns
ingredient:
Carrots/ 50 g, black fungus / 5 g, leeks / 30 g,
Egg/1 piece, shrimp skin/5 g, vermicelli/1 roll,
Light soy sauce / 2 g, salt / 1 g, dumpling skin / appropriate amount
Proficiency time: 40 minutes
Tools: Non-stick pan
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steps:
1. Peeled carrots are shaved into fine wires with a grafter, and black fungus is also cut into strips after foaming.
2. Cut the vermicelli into small pieces after soaking hair, and cut the leeks into small cubes.
3. Brush the pan with thin oil over low heat, pour in the beaten egg liquid, quickly scramble with chopsticks into crushed eggs and put out.
4. Put all the processed ingredients into a large bowl, and then a handful of shrimp skin, natural flavoring is more delicious.
Children over one year old can add soy sauce and salt to taste.
5. Roll out the dumpling skin 1.5 times larger with a rolling pin, and the small fried bun that comes out of this will look a little transparent.
6. Let go of the dumpling skin in the palm of your hand, smear water on all sides, put a full filling in the middle, and pinch it tightly like a bun. Brush the thin oil on a low heat in a non-stick pan, put the wrapped three fresh buns facing down, and fry them one by one in the pan until they are browned on both sides, and you can cook them thoroughly.
The dumpling filling and dumpling skin use the method of bun bun to make a fried bun, and the combination of bun and dumpling makes a small and delicious vegetarian three fresh fried bun. According to my formula, adults and children like to eat the three fresh stuffing, and on the basis of the original three fresh old three things: leeks, eggs, and shrimp skins, carrots, fungus, and vermicelli are added, which not only has a richer taste level, but also a more balanced nutrition.
You can also add shiitake mushrooms, tofu, tofu and any of your favorite ingredients, of course, meat lovers can also add chicken breast or pork, or meat or vegetarian depends on what ingredients or scraps you have in the refrigerator at home, but also depends on your mood, in short, frugal by people.
02/ Tofu chicken cake
Chicken breast / 250 g, tender tofu / 80 g, corn starch / 15 g,
Green onion /5 g, tomato paste/30 g, light soy sauce/2 g,
Cooked white sesame seeds / appropriate amount, seaweed crushed / appropriate amount, water / appropriate amount
Skilled time: 30 minutes Tools: non-stick pan
1. Cut the chicken breast into small pieces and place in the blender, add the green onion and beat into the chicken puree.
If you don't have a blender, you can use a knife to finely chop up the meat.
2. Add the tofu to the beaten chicken puree, grasp and knead it evenly by hand, if you are more sensitive to the smell of beans, you can also blanch the tofu and put it in the water.
3. Rub the chicken and tofu puree into a small round cake by hand.
4. Stir the tomato sauce, soy sauce, cornstarch with water and make eggplant juice.
5. Brush a layer of oil in a pan, put the small round cake in the pan on medium heat and fry until both sides are slightly yellow, drizzle with eggplant juice, stir it up, let the tofu chicken cake evenly wrapped in eggplant juice, sprinkle with white sesame seeds and seaweed crushed can be out of the pot to eat.
Although I often make a variety of small cakes for breakfast, this small cake is made after meow little sister especially likes to eat, she said that this cake is fragrant and soft, and she can also eat her favorite seaweed, so satisfied!
The new way of eating chicken breast, and the new partner tofu fusion is very good, soft and juicy, not wood and dry, especially after this dot of eggplant sauce drizzled, children must like it very much, I don't believe you try it tomorrow morning.
03/toast breakfast cake
Eggs/2, Milk/30g, Carrots/20g,
Toast / slice, broccoli / 1 small flower, sausage / 1 stick, vegetable oil / appropriate amount
1. Beat the eggs with milk.
For older babies, the egg mixture can be flavored with a little more salt.
2. Blanch the broccoli and cut into small cubes.
3. Cut the sausage into small cubes.
4. Put the diced sausage and diced broccoli carrot together in the egg mixture and stir well.
5. Cut off the four sides of the toast and cut it in half into triangles.
6. Wrap the toast slices evenly in a layer of egg mixture.
7. Brush a layer of oil in a non-stick pan, put the toast slices stained with egg liquid into the pan, fry over low heat until the egg liquid solidifies and turn over, and fry on both sides until golden brown.
The oil can be used in ordinary vegetable oil or light butter, butter will increase the milk flavor, and the taste of the toast will be more praiseworthy
Toast is the main ingredient I use most often for breakfast in addition to whole wheat cakes, mainly "plasticity" is very strong, salt can be sweet, you see a little bit of ingredients will turn into a salty and delicious breakfast cake, eat tired of sweet toast eating can try to do this.
04/Cheese potato cake
Medium gluten flour / 90 g, potatoes / 200 g, milk / 60 g,
Salad dressing / 10 g, light butter / 20 g, salt / 1 g, grated cheese / appropriate amount
Proficiency time: 50 minutes (excluding refrigeration time) Tools: Non-stick pan
1. Put the milk, salt and melted light butter together in the medium gluten flour (ordinary flour), stir with chopsticks into a flocculent shape, then knead the dough by hand, cover with plastic wrap and refrigerate for 40 minutes.
2. After steaming the potatoes, press into a delicate mashed potato, add the salad dressing and stir well.
3. Sprinkle a layer of flour on the board to prevent sticking, put it on top of the ball, and roll out a round cake about 20 cm wide with a rolling pin.
4. Top the cake with a layer of grated cheese, then a layer of mashed potatoes, and finally a layer of grated cheese.
5. Tighten the mouth like a bun, fold the mouth down with a rolling pin and roll it slightly flat, be careful not to roll too thin, otherwise it will burst when frying.
6. Brush a thin layer of oil in a pan, add the pancakes and fry over low heat until the bottom is golden brown.
7. Brush the surface of the cake with a layer of butter, turn the noodles and fry until golden brown on both sides.
Potatoes are mostly cut into strips and other ingredients to make pancakes, rarely add cheese, I didn't expect this recipe to be successful! The taste is really good, even the meow brother who has never liked to eat potatoes said that although there are potatoes in this cake, it is still delicious.
It's hot and sweet, wrapped in a soft sticky potato filling, crispy on the outside and sticky on the inside, which is both full and delicious.
05/One bite of yam
Iron stick yam / 130 g, low gluten flour / 135 g, yeast / 2 g, formula milk / 15 g
Skilled time: 30 minutes (excluding fermentation time) Tool: non-stick pan
1. Mash the steamed iron stick yam into puree.
2. Add low gluten flour, yeast, and formula milk to the yam puree, stir with chopsticks to form a dough, and knead into a smooth dough (Tips: Because flour is different in water absorption, if you find it too dry, you can add some water).
This formula is for babies under one year old, and if you are over one year old, formula can be replaced with an equal amount of milk or water.
3. Sprinkle a layer of flour on the board to prevent sticking, put the kneaded dough on it and roll it into a thin dough sheet, the thickness is about 3mm.
4. Use cartoon molds of different shapes, press out different shapes, cover with plastic wrap, ferment at room temperature to 1.5 times larger, fermentation is about 30-40 minutes, depending on the room temperature, the temperature is relatively high Fermentation time can be shorter, and vice versa.
5. Put the small yam bag into a non-stick pan, medium-low heat, bake until the small bag slowly expands, the bottom is colored and turned over, continue to burn until both sides are yellowish, press down to be able to easily rebound the state is cooked thoroughly.
This mini bag I mainly use yam, you can also switch to other ingredients, such as sweet potatoes, purple potatoes, pumpkins, potatoes and so on are OK.
Only need a non-stick pan can also make baking feeling of small bread, although the shape is very similar to a small steamed bun, in fact, it is fluffy and soft, the good small bag can be stored at room temperature for about 2 days, and it will be better to heat it before eating. If you need to leave it longer, you can directly freeze it in the refrigerator in a sealed bag and store it.
This cute and loving small bag is very suitable for the baby of the small month of age or kindergarten at home as breakfast or snack, one bite is effortless, as the baby's finger food exercise grasping ability.